CUCUMBER TEA SANDWICHES
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 18 tea sandwiches
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
- Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
- Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
CUCUMBER TEA SANDWICH FLOWERS
Provided by Sandra Lee
Categories appetizer
Time 10m
Yield about 30 sandwich flowers
Number Of Ingredients 8
Steps:
- Special equipment: Medium sized star pastry tip
- In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.
- Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.
- In a small bowl, blend the butter and tarragon and set aside.
- To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.
- Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.
CUCUMBER AND BUTTER TEA SANDWICHES
Make and share this Cucumber and Butter Tea Sandwiches recipe from Food.com.
Provided by Woowoose
Categories Lunch/Snacks
Time 25m
Yield 20 sandwiches
Number Of Ingredients 4
Steps:
- Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
- Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
- Cut crust off sandwiches and then cut sandwiches into quarters.
Nutrition Facts : Calories 55.9, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.1, Sodium 64.5, Carbohydrate 6.9, Fiber 0.4, Sugar 0.8, Protein 1.1
VEGAN CUCUMBER TEA SANDWICHES
Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Stir together cream cheese and herbs. Season lightly with salt.
- Spread 1 tablespoon herbed cream cheese on each bread slice. Shingle cucumber rounds on top of four bread slices. Season with salt and pepper. Sandwich with remaining bread slices, cream cheese-side down.
- Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers. Lightly dip one edge of each sandwich in chives; serve.
QUICKIE CUCUMBER TEA SANDWICHES
One of my favorite tea sandwiches is Ms. Jenny Benedictine's cucumber spread. This is a little twist on that spread. It's got a bit more herbs in it that her original recipe. Great for an afternoon snack or a fancy tea-time tray. Passive time is chill time.
Provided by Redneck Epicurean
Categories Spreads
Time 2h10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Peel the cucumber and cut in half lengthwise. Use a spoon and scrape out the seeds. In a food processor, place the cucumber. Pulse until chopped VERY fine, but not pureed.
- Add to the remaining ingredients and mix well. Cover and refrigerate at least 2 hours before using to allow flavors to marry.
- Serve on crustless bread or fancy crackers.
ELEGANT TARRAGON AND TOMATO BUTTER TEA SANDWICHES
These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots - a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter.
Provided by French Tart
Categories Lunch/Snacks
Time 1h30m
Yield 6 Rounds of Sandwiches, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small pan and fry the shallots and garlic until soft.
- Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
- Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
- Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!
CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER
Make and share this Cucumber Tea Sandwiches with Tarragon Butter recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Yield 36 sandwiches
Number Of Ingredients 10
Steps:
- Put cucumber slices into a large, non-metal bowl.
- Toss with salt. Sprinkle with vinegar.
- Toss to mix well.
- Let stand 1 hour.
- Drain well in colander.
- Blend butter, tarragon and chervil.
- To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
- Close sandwiches.
- Trim crusts.
- Cut into 36 rectangles.
- Arrange on platter, garnished with watercress leaves.
- Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.
Nutrition Facts : Calories 105.8, Fat 5.9, SaturatedFat 3.4, Cholesterol 13.6, Sodium 143.7, Carbohydrate 10.2, Fiber 1.7, Sugar 1.4, Protein 3.2
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